Courtney Preston
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Who Starred In Love's Sweet Recipe? - Yahoo Recipe Search
Food NetworkFor Trisha Yearwood, food and family have always gone hand in hand. The country music star’s cookbooks and show, Trisha’s Southern Kitchen, are filled with heirloom recipes — and tributes to the loved ones who passed them down. Her fourth book, which she wrote with the help of her sister Beth, is no exception: Trisha’s Kitchen includes plenty of prized family recipes, like her grandma Lizzie’s sky-high biscuits and her dad’s fried pies, but also some new ones, like these rice-and-corn fritters. Trisha’s husband Garth Brooks loves rice, so she came up with these as a smart use for leftovers. “They make the perfect snack or side,” she says.CookingLightPoached Pear Bread combines sweet fruit and tender quick bread together in one pan. The bread is remarkably easy to make, we promise—watch our how-to video and see how it’s done. For this recipe, we use our Maple-Stout Quick Bread batter, whose flavors we absolutely love with the pears. But you can try any quick bread recipe you like; just know that you’ll probably need to bake it longer—about 5 or 10 additional minutes. After poaching the pears, don’t toss out the poaching liquid. It’s infused with a lovely pear essence and would be great in cocktails, drizzled on pound cake, or stirred into Greek yogurt. For more flavor in the pears, you can add cinnamon sticks or star anise to the poaching liquid.Food52I love macarons. But I hate them....for their temperamental, finnicky ways. You never know what you're going to get with them. But why am I talking macs, when the recipe title says Friands. Well, these are the perfect counterpoint to finnicky macarons. Why? Well because Friands (to Australians; Financiers to the French delicious cakes to the rest of the world) play host to the very same set of ingredients as for the Mac, with none of the angst and fear and as much elegance and tastiness. The Financier originated in Paris (as do most good things, I daresay) created in the late nineteenth century by a pastry chef named Lasne, who had a shop on the rue Saint-Denis near the Bourse, the city's stock exchange. Lasne clients were rich, discriminating and always in a hurry, so he designed his little unglazed cookie-cake so that it could be eaten without a knife, fork or spoon and without risk to suit, shirt or tie. It was an early and classy form of fast food, according to Dorie Greenspan. But Clotilde of Chocolate and Zucchini says 'some say (financiers were called that) because they included almond powder and butter, pricy ingredients that only bankers could afford and others say it is because in the traditional shape they look like gold ingots, and are hence favored by rich people. I, Oz of Kitchen Butterfly adore the caramel, nutty, slightly crisp and slightly chewy top and edges, with the sweet, soft fruit-studded base. They are best eaten on the day they're baked, preserving all of the contrasting textures in the top versus bottom. As the batter can keep for up to three days, you can have these freshly baked. Daily.
